Gochujang Pork Nikujaga with Glass Noodles

Method

1. Soak the glass noodles in lukewarm water for 20 minutes. Peel the potatoes, cut them into 4 cm chunks and soak in water for 5 minutes; cut the onion into 1.5 cm wedges and the carrot into bite-size pieces.

   Add in this stepKorean sweet-potato glass noodles (dangmyeon) 50 gPotatoes (medium) 2Onion 1Carrot 80 g

2. In a small bowl, mix the gochujang, gochugaru, soy sauce, sugar, mirin and minced garlic into a smooth sauce. Mixing it first stops the gochujang from staying in lumps.

   Add in this stepGochujang (Korean chilli paste) 1½ tbspGochugaru (Korean chilli flakes) 1 tspSoy sauce 2 tbspSugar 1 tbspMirin 1½ tbspGarlic cloves, minced 2

3. Heat the oil in a 20 cm pot on medium heat and stir-fry the pork for 4 min, until the fat renders and the edges turn golden. That pork fat gives the broth its rich flavour.

   Add in this stepVegetable oil 1 tspThinly sliced pork belly or shoulder 160 g

   medium heat

4. Add the potatoes, onion and carrot and stir for 1 minute, then add the water and the sauce. Bring to the boil on high heat, skim, cover with a foil drop lid, turn down to medium-low heat and simmer for 14 min. Gochujang catches easily, so shake the pot once halfway.

   Add in this stepWater 330 ml

   high heat→medium-low heat

5. When a skewer slides easily into the potatoes, add the drained noodles and simmer on medium heat for 4 min, spooning the sauce over, until the noodles turn clear, glossy and coated. If it gets too thick, add 3 tablespoons of water.

   medium heat

6. Turn off the heat, drizzle with sesame oil, and scatter with spring onions cut into 3 cm lengths and the sesame seeds.

   Add in this stepToasted sesame oil 1 tspSpring onions 2Toasted sesame seeds 1 tsp